Physical properties and antioxidant activity of curcumin‑zinc metal-organic frameworks.

Food Chem

SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:

Published: December 2024

Metal-organic frameworks (MOFs) offer diverse applications in the food industry, facilitating loading, protection, and controlled release of functional ingredients despite encountering loading capacity and functional activity limitations. This study focuses on curcumin‑zinc MOFs, harnessing curcumin's renowned health benefits and zinc to enhance pharmacological properties. We evaluated their synthesis efficiency, stability under varying conditions (pH, salt concentration, temperature), loading and antioxidant capacity. The results showed that microwave synthesis yielded MOFs with a 23.2 ± 4.5% yield, stable within pH 4-10, gradually decomposing in PBS. DPPH, ABTS, and H₂O₂ assays revealed varying free radical scavenging abilities. MOFs disintegrate in either acidic environments or contain HO (at a concentration threshold of 10 μM). Post-disintegration, these MOFs significantly inhibiting the secretion of TNF-α by RAW264.7 cells induced by LPS. These findings highlight the potential of novel curcumin‑zinc MOF materials for nutrient delivery, addressing challenges in effectively delivering functional ingredients.

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http://dx.doi.org/10.1016/j.foodchem.2024.140449DOI Listing

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